Vegetable Pasta Primavera Recipe
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Yield:
4 servings
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Total Time:
45 mins
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Prep Time:
15 mins
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Cook Time:
30 mins
Ingredients
- 1 red bell pepper
- 1 yellow bell pepper
- ½ teaspoon Mazola® Corn Oil
- ½ cup pine nuts
- ⅓ cup sun dried tomato halves
- 2 tablespoons Mazola® Corn Oil
- 1-½ cups chopped onion
- 1 cup sliced fresh mushrooms
- 4 cloves garlic, minced
- 1-¼ cups chicken OR vegetable broth
- ¾ cup dry white wine
- ¼ teaspoon red crushed pepper
- 1 tablespoon flour
- 1 tablespoon butter, softened
- ½ teaspoon salt
- ¼ teaspoon freshly ground black whole pepper
- 1 bag (6 ounces) baby spinach leaves
- 8 ounces hot cooked fusilli OR rotelli pasta
- ¾ cup freshly grated Parmesan cheese
- ⅓ cup chopped fresh basil
Instructions
- Step 1) Cut bell peppers in half; remove stems and seeds. Place on foil-lined baking sheet. Flatten with palm of hand. Broil 3 inches away from heat until skins are blackened. Wrap in foil; let stand 10 minutes to loosen skins. Peel; chop peppers. Set aside.
- Step 2) Heat ½ teaspoon oil in small skillet over medium heat. Add pine nuts; cook, stirring constantly, until fragrant and golden. Cool and set aside.
- Step 3) Place sun dried tomatoes in small bowl. Cover with boiling water. Let stand 5 minutes. Drain and chop; set aside.
- Step 4) Heat 2 tablespoons oil in large skillet over medium high heat. Add onion; cook until tender, about 3 minutes. Add mushrooms and garlic; cook 5 minutes. Add broth, wine and crushed red pepper; simmer until liquid is reduced by half, 6 to 8 minutes.
- Step 5) Stir together flour and butter to form paste; stir into onion mixture. Cook, simmering, about 1 minute. Add salt and pepper.
- Step 6) Stir in spinach, roasted peppers and sun dried tomatoes. Cook until spinach wilts, about 2 minutes.
- Step 7) Toss together hot pasta, onion mixture, Parmesan cheese and basil; mix well. Serve immediately, sprinkling each serving with 2 tablespoons pine nuts.
- TIP: Vegetable Pasta Primavera may be refrigerated and served cold.
